In a food processor or blender, puree enough of the watermelon to equal 3 cups.

In a small saucepan over medium-high heat, bring the sugar and 1 cup water to a boil. Continue boiling for 5 minutes, or until it thickens to a heavy syrup. Pour into a large bowl and cool completely.

When the syrup has cooled, add the watermelon puree, lemon juice, and rosemary. Pour into the frozen baking pan, cover with foil, and return to the freezer. Freeze, stirring occasionally, for 3 hours, or until partially frozen.

Transfer the mixture to a food processor and process until smooth but still frozen. Return the mixture to the baking pan, cover, and freeze for 3 more hours, or until frozen.

Remove from the freezer 15 minutes before serving. Scoop into dessert bowls.

Makes 8 servings

Kitchen Tip
Granitas are smoothest when prepared in an ice-cream maker. If you have one, pour the mixture into the container of your ice-cream maker and prepare according to manufacturer’s directions.